![]() ![]() With Millennial Kosher, I really wanted people to embrace these foreign ingredients instead of turning the page or looking for a substitute. Most kosher cookbooks include a variation of that, with a few forward-thinking recipe writers including Worcestershire sauce or even anchovies. When I was growing up, we made Caesar salad with mayo, garlic powder, distilled white vinegar and sugar. So her husband showed the manager a photo of my book! Now of course there’s nothing Millennial about anchovies in Caesar salad, although it’s not something you normally find on a traditional kosher holiday table. Her husband asked the manager where he could find anchovies and he said, “Come join the other 15 husbands who came in asking for the same thing! Why are people suddenly so interested in anchovies?”. One of the best messages I got from a follower last week was about how she sent her husband to the supermarket in Monsey to buy anchovies for the Kale Caesar Salad in the book. Social media has truly changed everything, hasn’t it? It truly is a blessing to be able to reach so many people and watch as traditional Jewish and kosher food evolves over time. The whole Instagram-fueled pseudo-celebrity status is still so foreign to me – I really just want to live my life and share my passion for modernizing and reinventing kosher food without all the fanfare. ![]() It’s so surreal to me, and as I stood up at the book release party, I said the first thing that came to mind, and what I truly felt – I’m really just a mother, who decided to become a blogger, who decided to write a cookbook. I need only to scroll back to 2011 to remember how it all began – I was barely even an amateur cook, my photos were beyond embarrassing, and with each passing year that young wife who knew so little about food and photography, blossomed into a confident cook, recipe developer, food photographer, and now, cookbook author. I love it here on Busy In Brooklyn, a constant reminder of my humble beginnings. Of course we also celebrated the grand book release party at Bison & Bourbon here in Brooklyn just last week, and it’s truly been a dream come true! I’ve leave the party deets for a separate post, but I really wanted to get back into things here on the blog, where it all got started. So a good one to save for when you are cooking for one – unless your other half is into that sort of thing.What a whirlwind the last couple of weeks have been! I don’t think I’ve ever gone this long without blogging in the 7 years that I’ve been doing it but I’ve truly been living up to my name, Busier than Ever in Brooklyn! After having a cookbook “baby”, I’d like to say I was on maternity leave, but the truth is, I’ve been traveling between books signings and demos throughout the Tristate area, plus a small stop in Florida before the Chag. This does have raw garlic in it which only sees a brief amount of heat. Some flat leaf parsley mixed into this would be a great addition, if you have any to hand (I didn’t). Sprinkle with a few capers or black olives, drizzle a bit of olive oil on top and eat immediately. Spread your pâté on the un-toasted side and whack under the hot grill for 2-3 minutes. In the meantime, grill your bread on one side until toasted. Tip The anchovies will already be salty, so taste it before you add salt. Add a good glug of olive oil and continue to combine until you have a paste consistency. The rest of the flesh will be fine.Īdd a good splash of white wine vinegar – taste to check if you want any more. Tip If your sardines are not boneless, fish out (pun intended) the spines. Mash with the back of a fork or do this into a pestle and mortar until all broken down and combined. Add the anchovy fillets and grated garlic. ![]() An excellent item to always have in stock.ĭrain your sardines and empty into a bowl. Tip Anchovy fillets can easily be bought from supermarkets in little jars and kept in the fridge for when you need to use a fillet or two. Sardine, anchovy and garlic pâté on toastġ x 250g tin of sardines in olive oil (boneless if you can find it) A quick glance in the cupboards and I was soon inspired. And I also couldn’t be bothered to properly cook anything and contend with pots and pans. There was a touch of the lurgy about me today, so I was initially thinking of making garlic soup from La Mancha, but by the time I came out of the shower I fancied something entirely different – fish. A selfish situation to be in, and I like it. Secondly, you get to make exactly what tickles your fancy without having to take anyone else’s palette into consideration. I turn everything off and usually enjoy a bit of silence. Alone for the evening means cooking for one. ![]()
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